- 4 cups heavy cream
- 1 can pumpkin puree
- 2 tbsp Pumpkin spice
- 1 tsp paprika
- 1 tsp white pepper
- 1 tsp Ancho chili chili
- Fresh Pasta
- Place a heavy duty sauce pot on a Bull side burner. Add in heavy cream, pumpkin puree, pumpkin spice, paprika, white pepper, and chili powder.
- Bring to a light simmer, stirring continuously. Allow the cream to sauce to lightly simmer for 3-5 minutes.
- Sprinkle in the cheese, mix, and bring back to a simmer. If the sauce seems a bit thick add in a little more cream.
- Serve the pumpkin cream sauce immediately with fresh pasta, ravioli, or tortellini.